Sides
8 posts
These tostones de pana (breadfruit) are crispy on the outside, with a light and fluffy interior, and mildly sweet and nutty flavor. They make the perfect snack or side dish. A few weeks back, my family took a trip to the beautiful island of Puerto Rico, where my husband’s family is from. It was the Read more
This is one of my all time favourite foods. I know I throw around the word favourite a lot on here, because I really only post things that I love, but this dish truly is up there. It is the one dish I always ask my mom to make when I am going back home Read more
Egyptian rice with vermicelli noodles, or roz bil shareya in Arabic, is a simple and delicious accompaniment to so many meals. It’s on our dinner table so frequently, accompanying stews, soups, kofta, kababs, you name it. In Egypt short or medium grain rice is used. I usually use a medium grain rice called calrose. Sometimes Read more
I had picked up some beautiful baby eggplants at a South Asian market in Queens over the weekend. I really wanted to make maqdous, Levantine baby eggplants stuffed with walnuts, garlic and pomegranate arrils preserved in olive oil. But man I was feeling lazy. The kids haven’t been letting me sleep. My dishwasher is broken Read more
For Egyptians this is salata baladi. The most basic, most common, and, in my opinion, most perfect of salads. To others it’s known as salata Arabiya, salad-e Shirazi, shepherd’s salad, and it probably has many, many more names. But salata baladi by other name would be just as bright, crisp and refreshing. This is my Read more
Hummus as its meant to be. Smooth, creamy, warm, tahina-y, lemony, actually made of chickpeas. Topped with spiced lamb and it’s drippings and scooped up with warm pita: heaven.
We eat a lot of Latin food around here. We live in a predominantly Latin neighbourhood in Upper Manhattan, and my husband is Puerto Rican, and therefore so are my kids. I cook them a ton of Egyptian food to connect them to the culture my parents passed to me, in large part through food Read more
This Peruvian pasta is similar to pesto, but its base is two parts spinach to each part basil, and queso fresco and evaporated milk make it creamy and delicious. It’s actually so delicious it’ll get your kids, and yourself, excited about spinach. Toss your ingredients into the food processor. Give it a whirl. Cook Read more
